Overnight Zucchini Pickles
12
Servings
Servings
30m PT30M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #30140
August 14, 2018
Categories: Snacks, Vegetables, Appetizers, North American, Budget-Friendly, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
"These are a great way to use up all that extra zucchini coming up in the garden. They are quick and easy to put together and ready the next day!!!"
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 81.8
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1167.1 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.5 g
- Sugars - 17.7 g
- Protein - 0.5 g
- Calcium - 12.8 mg
- Iron - 0.2 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg
Step 1
Place the zucchini rounds into a glass jar along with thyme sprigs and garlic clove, pour the lemon juice over the zucchini and set aside.
Step 2
Place the remaining ingredients into a pot and bring to a boil, stirring until salt and sugar is completely dissolved.
Step 3
Pour the vinegar mixture over the zucchini rounds and allow cooling completely before covering.
Step 4
Place in refrigerator overnight.
Step 5
Enjoy!
Tips & Variations
No special items needed.
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